Make Ahead Breakfast Sandwich Recipe
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Mornings are definitely made easy with this hearty breakfast sandwich! It has basically everything you need to jumpstart the day – bacon, eggs, sausage, and cheese, stacked between a soft, toasty English muffin – making a delicious, handheld bite you can enjoy at home or on the go. Make ahead breakfast sandwiches are the bomb, and if you were to make one for the first time, it should definitely be this.
From sheet pan eggs and impossible quiche to a sweet treat like puff pastry cinnamon rolls, I love enjoying a warm, delicious meal before I start my day. For busy days, I love the convenience of make-ahead breakfasts – all I have to do is heat, grab, and go! That’s exactly why these make-ahead breakfast sandwiches are such a game-changer.
They’re hearty, customizable, and ready when you are – whether you’re gearing up for a full day, rushing the kids to school, or just want a cozy, satisfying weekend brunch without the fuss. These sandwiches also freeze well, travel well, and taste like a little morning victory every time.
Why You’ll Love This Recipe
- Easy recipe: Prep for 20 minutes or less using ingredients you probably already have in your fridge.
- Comfort breakfast: You get the satisfying combo of soft eggs, gooey cheese, crispy (or tender) protein, and a warm, toasty bun. It’s a classic comfort food that hits the spot every time.
- Grab-and-go goodness: Once wrapped in parchment or foil, they’re easy to take on the go.
- Freezer-friendly: Make a big batch and freeze them for ready-to-go breakfasts.
- All-day treat: These sandwiches are not just for breakfast – they make a great post-workout snack, a hearty lunch, or even breakfast-for-dinner.
How to Make Breakfast Sandwich
No time to cook breakfast? Skip the morning coffee shop stops or drive-thru lines and meal-prep freezer breakfast sandwiches. They’re cheaper, faster, and often tastier than anything store-bought.
You can whip up a batch in 40 minutes, then just reheat and go – no frying pans, no stress, no skipping breakfast. I like toasting the muffins before assembly to prevent sogginess when reheated, especially if I’m freezing them.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- English muffins: Stick with plain or whole wheat to let the fillings shine, but you can use flavored like sourdough for a tangy twist or a multigrain version for extra texture and nuttiness.
- Eggs: For this recipe, I’m sticking to the classic sunny side up, but you can cook the eggs whichever way you prefer, like soft scrambled, over easy, or even baked in muffin tins.
- Bacon
- Sausage patties
- Cheese: I use Gouda, but feel free to use your favorite melty cheese!
- Salt and ground black pepper
- Butter: Butter or cooking spray helps toast the muffins for a golden, crisp edge and prevents sticking when cooking the eggs.
Step-By-Step Instructions
Making a hearty breakfast sandwich can’t be easier! Just cook the bacon, sausage patties, and eggs separately, then assemble them between a halved English muffin. If making ahead, just wrap them up, freeze, and reheat when ready to enjoy.
Step 1: Fry the bacon
Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Set aside.
Step 2: Cook the sausage
In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels. Set aside.
Step 3: Fry the eggs
Lightly grease the skillet with butter or cooking spray as needed, then fry the eggs. Season the eggs with salt and pepper.
Use optional egg rings to form the shape if you have them. If not, gently shape the whites with a butter knife as they cook.
Cook until the whites are set and the yolk is cooked to your preference, about 3 to 4 minutes. If you prefer firmer yolks, flip the eggs and cook for another 1 to 2 minutes. Remove the eggs from the pan and let cool slightly.
Step 4: Assemble
Assemble the sandwiches by placing the bottom half of each English muffin on a clean surface and then adding a slice of cheese on each muffin half. Add a cooked egg on top of the cheese. Top three with two halves of bacon and the other three with a sausage patty. Cover with the top half of the English muffin.
Substitutions
This recipe is super easy to adapt to what you have available in your kitchen, so no worries if you’re missing an ingredient or two. Here are my recommended substitutions!
- English muffins: Try bagels, croissants, brioche buns, or whole grain sandwich thins.
- Bacon: Substitute with turkey bacon.
- Sausage patties: Use turkey or chicken sausage.
- Cheese: If gouda isn’t available, cheddar, Swiss, Monterey Jack, or pepper jack are ideal substitutes.
- Butter: Replace with ghee, olive oil, or a dairy-free butter alternative. For extra flavor, try garlic herb butter or even a swipe of pesto instead.
Expert Tips
- Toast the muffins first: This keeps them from getting soggy after assembly and freezing, and adds a bit of crunch.
- Cool before assembling: Warm ingredients can trap steam and lead to a soggy sandwich. Cooling helps keep the texture just right.
- Add a swipe of flavor: Before freezing, spread a thin layer of your favorite sauce or dressing like apple butter, pesto, chipotle mayo, or honey mustard on the muffin for added flavor.
- Mix up the fillings: Add sautéed mushrooms or a slice of tomato before freezing for a bit of variety through the week. You can also add vegetables like spinach or bell peppers to the eggs for added variety and flavor.
- Label and date your sandwiches: It’s easy to forget what’s in the freezer. A simple label helps keep your morning routine stress-free.
- Freeze flat: Store sandwiches in a single layer until frozen, then stack. It saves space and helps them keep their shape.
How to Store This Recipe
When making ahead, wrap each assembled sandwich in parchment paper. Place the wrapped sandwiches in a large Ziploc bag or airtight container. Store in the freezer for up to 3 months.
To serve, reheat by unwrapping the sandwich from the parchment paper and wrapping it again in a paper towel. Microwave on high for 1 to 2 minutes, or until heated through. Alternatively, you can reheat in a preheated 350 F oven for about 20 minutes or until heated through.
What to Serve with Breakfast Sandwich
This breakfast sandwich makes a great stand-alone meal, but can easily be paired with sides to make your breakfast heartier. For a well-rounded plate, try serving it with a side of fresh fruit like sliced oranges, berries, or a small fruit salad to add brightness and balance.
A handful of roasted potatoes or potato fritters adds a comforting, crispy touch. If you’re on the go, pair it with a smoothie or a hot cup of coffee for an energizing boost.
More Easy Breakfast Recipes To Try
- Applesauce pancakes
- Leftover mashed potato waffles
- Overnight breakfast casserole
- Sheet pan pancakes
- Salmon quiche
Easy Freezer Breakfast Sandwich
Ingredients
- 6 individual English muffins cut in half
- 6 large eggs
- 3 slices bacon cut in half
- 3 individual sausage patties
- 6 slices cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 portion butter or cooking spray
Instructions
- Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Set aside.
- In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels. Set aside.
- Lightly grease the skillet with butter or cooking spray as needed, then fry the eggs. Season the eggs with salt and pepper. Cook until the whites are set and the yolk is cooked to your preference, about 3-4 minutes. If you prefer firmer yolks, flip the eggs and cook for another 1-2 minutes. Remove the eggs from the pan and let cool slightly.
- Assemble the sandwiches by placing the bottom half of each English muffin on a clean surface and then adding a slice of cheese on each muffin half. Add a cooked egg on top of the cheese. Top three with two halves of bacon and the other three with a sausage patty. Cover with the top half of the English muffin.
Notes
- Toast the muffins first to keep them from getting soggy after assembly and freezing, and add a bit of crunch.
- Warm ingredients can trap steam and lead to a soggy sandwich. Cooling helps keep the texture just right.
- It’s easy to forget what’s in the freezer. A simple label helps keep your morning routine stress-free.
- Store sandwiches in a single layer until frozen, then stack. It saves space and helps them keep their shape.
